Aging/hanging ducks

[ahlangle]

Has anyone done this with any success? I've heard the flavor is changed a lot by aging. Interested in how-to

[FF_T_Warren]

I had a buddy that would do that back in college. They'd just throw em in a pile for like a week before cleaning them. Said they tasted way better and more tender

[Bluechip]

I've never done it either but have heard and read about it.

They say it makes them easy to pluck also. I just never can get past the guts staying in there for days.

If you try it let us know how it goes.

[BloodKnot]

I was told that you shouldn't do this with a bird that was shot up. Essentially, you don't want the guts to be shot. So a winged bird and you ring its neck is a good candidate.

I was told 2 or 3 days to age.

[Chip Landry]

My uncle and I was talking about this topic in the blind Saturday. He did it last year, he gutted 20 ducks and hung them in his fridge for 30 days with feathers on. After the 30 days he skint them and cooked a few and froze the rest.. He claimed there were better than the run of the mill, plucked, gutted and frozen duck.

[cajunmargarita]

Skin em soak in ice water for 5 to 7 days. No matter what kind will be the best thing ever eaten. The better ducks (wood ducks teal pintail tree ducks ) will be even better then imagined.


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[meat killer 86]

We have plucked the birds and put on a rack in the fridge for 4-5 days and that made a huge difference. Only did it twice but it makes a difference. Just like hanging meat in a cooler. The fridge draws the moister out. Taste good and very tender. Try it.


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